Preheat your oven to 200c, fan setting. Now, prep your veg, Cut your aubergines in half lengthways, then at a 45 degree angle widthways, between ½ - 1cm thick, so you get thin-ish slices cut at an angle (wonky half moons) Lay them onto a tray, salt heavily, then leave whilst you dice your onion and get on with the beany base.

In an ovenproof wide shallow pan, fry off the diced onion in 2 tbsp extra virgin olive oil, with a small pinch of sea salt, on a low heat, for 6-8 minutes. Add the garlic paste and fry 1-2 minutes more, before adding the passata and another pinch of sea salt. Bubble on medium whilst you open the tins of beans and drain the water off the top, no need to drain all the beans as the cans are organic and BPA free (the bean water adds nutrients and helps to emulsify the dish). Add the beans to the tomatoes, then tip in the dried tomatoes and crumbled smoked tofu. Add another large pinch of sea salt, bubble on low for 4-5 minutes.

Back to the aubergine slices, dab them with absorbent kitchen towels to remove the excess water, then add to a mixing or stainless steel bowl with the smoked paprika, a good splash of olive oil and another pinch of sea salt. Mix around, then nestle them into the tomato base, skin side up.

Pop the dish into the oven for 20 mins, then remove, divide into bowls, and serve with tahini sauce, fresh mint, and dukkah.